Pears The World's Healthiest Foords are health-promoting foods that can change your life. Watch for the launch of our new WHFoods 7-Day Meal Plan on January 23rd! The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health. Pears What's New and Beneficial About Pears For nutritional reasons, we're often advised to consume the skins of fruits. However, it's less often that research provides strong evidence in support of this advice. Recent studies have shown that the skin of pears contains at least three to four times as many phenolic phytonutrients as the flesh. These phytonutrients include antioxidant, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. The skin of the pear has also been show to contain about half of the pear's total dietary fiber. In recent studies measuring risk of type 2 diabetes in U.S. women, pears have earned very special recognition.

Researchers now know that certain flavonoids in food can improve insulin sensitivity, and of special interest in this area have been three groups of flavonoids (flavonols, flavan-3-ols, and anthocyanins). All pears contain flavonoids falling within the first two groups, and red-skinned pears contain anthocyanins as well. Intake of these flavonoid groups has been associated with decreased risk of type 2 diabetes in both women and men. However, a new analysis of the Nurses' Health Study has shown that among all fruits and vegetables analyzed for their flavonoid content, the combination of apples/pears showed the most consistent ability to lower risk of type 2 diabetes. We believe that this special recognition given to pears as a fruit that can help lower risk of type 2 diabetes in women is likely to be followed by future studies showing this same benefit for men. You've no doubt heard someone say that cloudy fruit juices containing fruit pulp provide better nourishment than clear fruit juices that have had their pulp removed through filtering. Scientists have now proven that statement to be correct with respect to pear juice.

With their pulp removed, pear juices were determined to lose up to 40% of their total phenolic phytonutrients, and to have significantly reduced antioxidant capacity. "Cloudy" pear juices (technically referred to as "high turbidity" juices) emerged as the superior juice type in terms of nutrient content as well as antioxidant benefits. Pear, fresh vitamin K 9% This chart graphically details the %DV that a serving of Pears provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Pears can be found in the Food Rating System Chart . A link that takes you to the In-Depth Nutritional Profile for Pears, featuring information over 80 nutrients, can be found under the Food Rating System Chart. Health Benefits Antioxidant and Anti-Inflammatory Support of Pears While pears are not an unusual source of conventional antioxidant or anti-inflammatory nutrients (for example, vitamin E or omega-3 fatty acids), the phytonutrient category is where this fruit excels.

For example, in the Baltimore Longitudinal Study of Aging (1,638 participants, average age range 62-69 years), the combination of apples/pears ranked as the second highest source of flavonols among all fruits and vegetables - partly due to the epicatechin richness of pears. Average flavonol intake in the study was about 14 milligrams per day, and one pear can provide about half of this amount all by itself. The list of phytonutrients found in pears has been of special interest to researchers, and the list below summarizes their findings about key phytonutrients provided by this fruit. Hydroxybenzoic acids Flavanols, also known as Flavan-3-ols catechin Anthocyanins (in red-skinned varieties, including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) Carotenoids lutein zeaxanthin Virtually all of these phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. As a result, intake of pears has now been associated with decreased risk of several common chronic diseases that begin with chronic inflammation and excessive oxidative stress.

These diseases include heart disease and type 2 diabetes. Pears May Possibly Decrease Risk of Type 2 Diabetes and Heart Disease As a very good source of dietary fiber, pears might logically be expected to help protect us from development of type 2 diabetes (or DM2, which stands for "diabetes mellitus type 2) as well heart disease. Adequate intake of dietary fiber is a long-established factor in reducing our risk of both diseases, and in the case of pears, this benefit may be even more pronounced due to the helpful combination of both soluble and insoluble fiber in this fruit. In addition to their fiber content, however, pears have other ways of helping to protect us against these diseases. In the case of DM2, scientists now know that pear flavonols (including isorhamnetin, quercetin, and kaempferol), flavan-3-ols (especially epicatechin), and the anthocyanins (found in red-skinned varieties including Red Anjou, Red Bartlett, Comice, Seckel, and Starkrimson) all help improve insulin sensitivity.

(More and more research attention is being given to mechanisms of action in this area, including regulation of the enzyme NADPH oxidase.) In the case of heart disease, recent research has shown that pear fibers are able to bind together with bile acids in the intestine, lowering the pool of bile acids and decreasing the synthesis of cholesterol. In addition, the phytonutrients in pear may play a special role in these fiber-bile acid interactions. The ability of pear fibers (and other fruit fibers) to bind bile acids has actually been compared to the cholesterol-lowering drug cholestyramine, with pears showing about 5% of the ability of the drug to accomplish this result. (Among commonly eaten fruits, only bananas and pineapples showed more bile acid-binding ability at 9% and 6%, respectively.) Pears May Possibly Reduce Cancer Risk The health benefits of pear fiber also extend into the area of cancer risk. Fiber from pear can bind together not only with bile acids as a whole, but also with a special group of bile acids called secondary bile acids. Excessive amounts of secondary bile acids in the intestine can increase our risk of colorectal cancer (as well as other intestinal problems).

By binding together with secondary bile acids, pear fibers can help decrease their concentration in the intestine and lower our risk of cancer development. In the case of stomach cancer (gastric cancer), intake of pears has also been shown to lower cancer risk. Here the key focus has not been on pear fiber, however, but on pear phytonutrients, especially cinnamic acids (including coumaric acid, ferulic acid, and 5-caffeoylquinic acid). In a recent study from Mexico City, it took approximately 2 total fruit servings per day and 4 daily vegetable servings to accomplish a decrease in gastric cancer risk. Pears and mangos were among the key foods determined to provide cinnamic acids in the study. Esophageal cancer (specifically, esophageal squamous cell carcinoma, or ESCC) is a third cancer type for which pear intake helps lower risk. In a very large-scale study conducted by the National Institutes of Health and the American Association of Retired Persons (involving 490,802 participants), pears were found to be a key food associated with reduced risk of ESCC.

Interestingly, numerous foods belonging the rose (Rosaceae) family were also found to lower risk of ESCC, including apples, plums, and strawberries. Other Health Benefits of Pears It's become fairly common to hear both laypersons and healthcare practitioners talking about pear as one of the more easily digested fruits. In fact, many practitioners recommend that pear be one of the first fruits considered when it comes time to introducing an infant to his or her first pureed fruits. Even though we have been unable to find large-scale human studies to support these digestibility claims, we don't question the fact that easier digestion has been experienced by many individuals in the context of pears versus other fruits. One factor that may come into play here is the low acid nature of pears, especially in comparison to widely enjoyed citrus fruits like lemons, grapefruits, and oranges. It's also become fairly common to hear pears being described as a "hypoallergenic" (low allergy) food. Healthcare practitioners often allow clients to continue eating pears when following a low-allergy diet plan, and many individuals report having fewer allergy-related symptoms when consuming pears versus other fruits.

Of course, no fruits are classified as major allergens according to the U.S. Centers for Disease Control and their rules for identification of allergenic foods on product labels. In addition, we have been unable to find large-scale research studies to support any low-allergy claims for pears. Still, we do not question the fact that many people seem to do much better when consuming pears versus other fruits in terms of allergic response. It's very possible that these two experiences - better digestibility and decreased allergic response - are related, and that future research will help us understand why pears may provide us with special health benefits in these areas. Description Pears are a member of the rose family of plants (Rosaceae), which, in addition (of course) to roses, contains a long list of fruits including apples, apricots, cherries, chokeberry, crabapples, loquats, peaches, plums, quinces, raspberries, serviceberries, and strawberries as well as the tree nut, almonds. The many different varieties of pears commonly found in U.S. groceries all belong to the same category known as European Pear (Pyrus communis).

These pears typically have a rounded body that tapers into a neck of various lengths. They are distinct from (but closely related to) the fruit we commonly call "pear apple." Pear apples are completely round with no necks, and while they remind of us of apples in shape, their skins make us think they are pears. Contrary to popular belief, pear apples are not a cross between apples and pears. Pear apples belong to a second category of pear, broadly referred to as Asian pear. Included in this second category are Chinese pear, Japanese pear, and Korean pear (Pyrus pyrifolia) as well as Siberian/Manchurian pear (Pyrus ussuriensis). When these categories are combined, they account for more than 3,000 varieties of pears that people enjoy worldwide. Pears are found in a variety of colors, including many different shades of green, red, yellow/gold, and brown. Many varieties fail to change color as they ripen, making it more difficult to determine ripeness.

(For more about selection of pears, please see our How to Select and Store section.) The list below describes some of the more commonly enjoyed varieties of pears: Bartlett: best known of the pear varieties in the U.S., and most often the variety found in cans. Bartletts are yellow/green and speckled, and sometimes called Williams pears Bosc: cinnamon brown-skinned pears with long tapered necks with a honey-like but complex flavor Comice: round, short pears with either green and red coloring, or sometimes almost completely red with especially soft and juicy flesh Concorde: tall, skinny, and golden/green pears with flesh that is firmer and more dense than many other varieties Forelle: red/green and speckled like a trout, and thus the name, meaning "trout" in German. A small-sized pear that yellows as it ripens. Green Anjou: a widely available, compact, and short-necked pear. It doesn't change color much while ripening, so you'll need to use the stem test described in our How to Select and Store section.

Red Anjou: very much like its green counterpart, except a rich reddish maroon in color and higher in anthocyanins (which is the main reason for its rich red color) Red Bartlett: very much like its yellow/green counterpart, except with an all-round bright red skin, they sometimes feature light vertical striping, and like Red Anjou, they are rich in anthocyanins Seckel: smallest of the commonly eaten pears, usually yellow/green or olive green in color, and mixed with broad patches of red Starkrimson: bright crimson red color, more narrow-necked that Red Anjou, but equally rich in anthocyanins and especially gorgeous in a salad History There is some debate about the exact origins of the European pear, but many experts believe that European pears (Pyrus communis) and Asian pears (both Pyrus pyrifolia and Pyrus ussuriensis) evolved separately and during the same approximate time in history (roughly 1000 BC). Certain species of pear are also native to parts of Africa.

Beginning in the 1500's, Eurpoean colonists began to bring pears to North America, where they apparently were not native or enjoyed before that time. While pears were cultivated there during those years, the colonists continued to import most of the pears they consumed from Europe, and especially from France. Today, pears grown in Europe have become a very small part of the U.S. diet. While the U.S. continues to import over 75,000 metric tons of pears each year, the vast majority now come from Argentina, Chile, China, South Korea and New Zealand. On a worldwide basis, China has become the world's largest grower of pears. Out of 21 million tons produced worldwide, China now produces about 15.5 million tons, or nearly three-quarters of the world total. Of the remaining 5.5 million tons, another 2.7 come from Europe, 1.1 from Argentina and Chile, 0.8 from the U.S., and smaller amounts from New Zealand, South Korea, and other countries.

Within the U.S., the state of Washington is by far the largest grower of pears, accounting for about half of all U.S.-produced pears. California and Oregon follow next, with significant commercial production also occurring in New York and Pennsylvania. How to Select and Store Since pears are very perishable once they are ripe, the pears you find at the market will generally be unripe and will require a few days of maturing. Look for pears that are firm, but not too hard. They should have a smooth skin that is free of bruises or mold. The color of good quality pears may not be uniform as some may feature russetting where there are brown-speckled patches on the skin; this is an acceptable characteristic and oftentimes reflects a more intense flavor. Avoid pears that are punctured or have dark soft spots. It is possible, of course, that you may find ripe pears at the market. When trying to determine whether a pear is ripe, don't start by squeezing the whole fruit. Instead, we recommend gently pressing only at the top of the pear, near its stem. If that spot gives in to pressure, the pear is probably optimally ripe for eating.

If the flesh feels extremely soft, almost to the point of being squishy, the pear is overripe. For food safety reasons, we recommend that overripe pears only be used in cooked recipes rather than eaten raw. At WHFoods, we encourage the purchase of certified organically grown foods, and pears are no exception. Repeated research studies on organic foods as a group show that your likelihood of exposure to contaminants such as pesticides and heavy metals can be greatly reduced through the purchased of certified organic foods, including pears. In many cases, you may be able to find a local organic grower who sells pears but has not applied for formal organic certification either through the U.S. Department of Agriculture (USDA) or through a state agency. (Examples of states offering state-certified organic foods include California, New York, Oregon, Vermont, and Washington.) However, if you are shopping in a large supermarket, your most reliable source of organically grown pears is very likely to be pears that display the USDA organic logo.

As with all of the World's Healthiest Foods, we recommend that you purchase certified organic pears to lower your risk of exposure to unwanted pesticides, sewage sludge contaminants, and any potential risks associated with irradiation or genetic engineering. Fortunately, over 250 certified organic farms in the U.S. now produce over 20,000 tons of organic pears, and so these delicious fruits are getting easier to find in organic form. If you will not be consuming the pears immediately once they have ripened, you can place them in the refrigerator where they will remain fresh for a few days. If you want to hasten the ripening process, place them in a paper bag, turning them occasionally, and keep them at room temperature. Storing pears in sealed plastic bags or restricted spaces where they are in too close proximity to each other should be avoided since they will have limited exposure to oxygen, and the ethylene gas that they naturally produce will greatly increase their ripening process, causing them to degrade. Pears should also be stored away from other strong smelling foods, whether on the countertop on in the refrigerator, as they tend to absorb smells.

Tips for Preparing and Cooking Fresh pears are delicious eaten as is after gently washing the skin by running it under cool water and patting it dry. Since their skin provides about half of the pear's total dietary fiber as well as its antioxidant and anti-inflammatory phytonutrients,, it is best to not peel the fruit but eat the entire pear. To cut the pear into pieces, you can use an apple corer, cutting from the fruit's base to remove the core, and then cutting it into the desired sizes and shapes. Once cut, pears will oxidize quickly and turn a brownish color. You can help to prevent this by applying several drops of lemon, lime or orange juice to the flesh. How to Enjoy A Few Quick Serving Ideas Combine pears with mustard greens, watercress, leeks and walnuts for a delicious salad. Serve pears with goat or bleu cheese for a delightful dessert. Add chopped pears, grated ginger and honey to millet porridge for a pungently sweet breakfast treat. Core pears, and poach in apple juice or wine. WHFoods Recipes That Feature Pears Fowler Nurseries Bartlett Large and appealing fruit with very sweet and tender flesh.

Picked green, but enjoyed when skin ripens to a soft yellow (sometimes with a slight blush). Tree bears early, heavily, and regularly. Requires a pollenizer in most areas; use Bosc, Super Red™ or Winter Nelis. Excellent fresh or canned. Bronze Beauty™ Wimmer cv. (USPP #7485) Medium-size to large fruit with a characteristic Bosc shape and higher soluble solids than Buerre Bosc. Russeting develops very early and matures to a full warm bronze russet. Tree has vigorous and spreading growth to a large size. This variety or Golden Russet Bosc® should be considered before Buerre Bosc for full russeted fruit. Columbia Red™ Anjou (USPP #6194) Typical D’Anjou-shaped fruit with sweet, white flesh and striking, dark red skin. Very good ripening characteristics. This is the superior Red Anjou strain by which all others are measured. Doyenne du Comice Large and roundish fruit with rich, tender flesh and a delectable flavor that melts in your mouth. Skin is yellow with a slight blush. Tree has vigorous growth with good production. Best when fresh.

Grandiose dessert pear. Super Red™ Large fruit with bright white flesh, excellent flavor, and dark red skin. Tree has very vigorous growth. This is the earliest maturing red pear, with a storage life of approx. 4 to 6 weeks (subject to internal breakdown). Summer heat will not fade the red skin color — perfect for hot areas. AKA Kalle and Red Clapp's Favorite. *Susceptible to fireblight. B.P. Morettini (Juno) Bartlett-shaped, sweet fruit with a wonderful melting texture. Skin is yellow with a lovely red blush. Tree has very vigorous growth and is high-yielding. Early season harvest (2 weeks before Bartlett). Blake's Pride Ripening 2 weeks after Bartlett, this fresh market pear has high ratings for appearance and rating qualities at consumer preference surveys. Reported to have a high level of fine blight resistance. Buerre Bosc Large and long-necked fruit with fine buttery textured flesh and russeting skin. Vigorous tree growth. Can be used for canning and baking, or simply eaten fresh. Juicy, rich and spicy.

Concorde (USPP #9192) Large to medium-size fruit with rich aromatic flesh. Skin is brilliantly green with a blush of pink. Sustained tree growth to a medium size. Very productive. A cross between Conference and Comice. Golden Russet Bosc® (USPP #5243) Large and long-necked fruit. Skin is distinctly light gold at maturity. Harvest after Buerre Bosc.This variety or Bronze Beauty™ Bosc should be considered before Buerre Bosc for highly russeted fruit. Taylor’s Gold™ (USPP #8308) Large to medium-size fruit and Doyenne du Comice-shaped with savory yellow-white flesh. Skin can be cinnamon-colored in high russet growing regions. Vigorous tree growth with good production. May require russet enhancing sprays in low russeting areas. Skin appears more resistant to handling and limb rubs than Comice. Packham's Triumph pear trees for sale | Buy online | Friendly advice Packham's Triumph is a 19th century Australian pear, which produces abundant crops of well-flavoured golden-green pears. It is hardy and easy to grow, but benefits from a sheltered sunny position.

Packham's Triumph pear trees for sale Order now for delivery from week commencing 23rd January. Mature size* Full size (6m+ after 5-10 years) 1-year - bare-root - Pyrus c. rootstock £19.45 Sold out alert me Please fill in the details below and we will let you know when Packham's Triumph pear trees are back in stock. Your name: Guarantee Delivery period: Pot-grown trees can be delivered from September onwards. Bare-root trees can be delivered from mid-November onwards. Within those periods you can specify your preferred month of delivery during the checkout process. It is best to order as soon as you can to ensure items are reserved for you. *Mature size: Height shown is the approximate height of the tree when mature (after 5-10 years), not the height when supplied. See photos of trees as supplied . Actual mature heights may vary considerably dependent on your local conditions and training and pruning regime. Stock availability: Items showing as 'sold out' will probably be available again next season. Click here to be notified when we get more trees of this variety . Summary features of Packham's Triumph Growing Fruit persistence: Fruit drops when ripe ?

Canker: Some susceptibility ? Period of origin: 1850 - 1899 Fruit colour: Green - light Planting position: Full sun preferred Pollination guide for Packham's Triumph Packham's Triumph is in flowering group 3. Packham's Triumph is self-sterile and needs to be pollinated by another tree of a different variety nearby. Since it flowers in the middle of the blossom season it can be pollinated by most other pear trees. Advice about fruit tree pollination How to grow Packham's Triumph pear trees As might be expected of an Australian pear variety, Packham's Triumph likes a sheltered position, a dry climate, and plenty of sun. If these requirements are met it is easy to grow and a heavy and reliable cropper. Whilst it is usual to pick pears in the UK slightly under-ripe to allow ripening in a fruit bowel, you may want to experiment with letting Packham's Triumph ripen on the tree. Fruit size can be slightly small if the tree is allowed to set too heavy a crop - if this happens, thin the fruitlets in June.

Packham's Triumph is particularly suitable for cross-pollination with Josephine de Malines, and also the Asian pear variety Nijisseiki. How tall will this tree grow? Historical details Packham's Triumph was developed by Charles Packham of Molong, New South Wales, Australia, in the 1890s. Packham was a commercial grower and this was a period of dramatic expansion of the New South Wales orchard industry. The new variety's reliable cropping and good keeping qualities made it an immediate success. Packham's Triumph inherits its flavour from the well-known and high quality Williams Bon Chretien pear, also known as Bartlett. Its other parent is a rare variety called Uvedale's St. Germain which was found in England in the 17th century, although it may have been imported from France. This pear, primarily used as a culinary variety, appears to have contributed long keeping and reliability to the mix. Comice - USA Pears PEAR VARIETIES Comice Comice are among the sweetest and juiciest of all varieties of pears, and are a favorite in holiday gift boxes and baskets.

Their flesh is silky soft, and can best be described as creamy in texture, abundantly full of juice, and very sweet. For many pear lovers, Comice is the pinnacle variety of pears. We’ve even seen knees buckle at first bite! FEATURED RECIPES Mulligatawny Soup with Chicken, Pears, and Coconut Tangy Pear Mojito Pear Rice Pudding with Maple and Candied Pecans Pear Compote with Earl Grey & Vanilla Roasted Pears with Camembert Pear and Cardamom Granita with Pistachio Biscotti PEARings Spicy Fish Tacos with Pear Mango Salsa Southwest Chicken and Pear Salad Pear-Stuffed French Toast identifying Comice Comice appear in all sizes, but their shape is unique among varieties; having a rotund body with a very short, well-defined neck. They are most often green in color, and sometimes have a red blush covering small to large areas of the skin surface. However, some newer strains are almost entirely red in color. The succulent Comice can grow to be very large, and the jumbo sized beauties are often the ones that appear in gift boxes.

seasonality Although pears of all types have a popular association with the winter holidays, Comice have earned special recognition as the "Christmas Pear." They are often the stars in holiday gift baskets and boxes, purchased in grocery store produce departments. Many stores feature Comice during the holiday season, but don't limit yourself of this special variety to just holidays! You can find Comice pears in many grocery store produce departments for several months of the year. Comice can be purchased from September through March. Look for Northwest Comice pears in the fresh fruit section where you buy produce. ripening Any area of green color on the skin of Comice may take on a slight yellow hue as the fruit ripens, however color is not the best determination for ripeness. Check the Neck for Ripeness™ by applying gentle thumb pressure near the stem end, and when the fruit gives slightly, it is ready to eat. Because Comice have very fragile skins, the pears may appear to be bruised on the surface, but more often than not this does not indicate damage on the juicy interior. Take special care in handling the fruit even before it is ripe. Bruising may not be apparent right away, but can show their signs as the fruit ripens.

culinary uses The sweet buttery flesh of Comice can find no better compliment than when served with cheese, especially soft ripening cheeses like Brie, Camembert, or any of the blues. It is the extreme juiciness of Comice, which coincidentally makes them a poor choice for any process requiring cooking, that earns them such high accolades for eating freshly sliced. Ripen a Comice pear, section it and serve with your favorite cheese. Comice aficionados know this combination well... others have yet to realize what they've been missing! Let your tastebuds be your guide! the history of Comice Known properly as Doyenné Du Comice, this French variety of pear was first propagated near Angers in the mid-1800's. The first red sports were discovered in the 1900's near Medford, Oregon. A "sport" is a rare, naturally occurring transformation that develops spontaneously on fruit trees. The first red sport of Comice, discovered in 1960, presented a somewhat striped pattern.

A full-red sport was discovered about 10 years later, also in the Medford area LINKS Pear cultivars for Home Gardens in New Zealand FRUIT VEGETABLES NUTS CULINARY HERBS GROWING AIDS ORGANISATIONS BOOKS & MAGS THE NATURAL FOOD HUB Edward Bunyard once said that a pear is a fruit that "must be approached with discretion and reverence; it withholds its secrets from the merely hungry, and is sometimes fickle and uncertain, concealing an inward decay by a fair and smiling cheek" And that about sums it up. Often mediocre; sometimes a connoisseur treasure; difficult to get the stage of ripeness exactly right. Great rewards and great dissappointment. But always stunning in full spring blossom! Rootstocks - for those who want to graft their own trees Pears can be grafted onto pear seedling rootstocks, when they eventually get to 4 to 8 metres high, depending on growing conditions and the natural vigor of the variety. Seedling rootstocks can sucker badly, and the vigorous rootstock growth can be sharply spiny. Most pears for home gardens are grafted by the nursery onto quince, which keeps the tree to 3 or so meters high.

Quince also suckers, but it is easier to deal to than seedling pear suckers. Some varieties of pear are incompatible with quince, in which case a pear that is compatible has to be grafted on first, then the desired 'quince-incompatible' variety grafted on top of the 'quince-compatible' pear wood. This is called 'double working'. Grafting pears to quince is relatively easy, and with a basic book from the library, most people could do it. It is often possible to use quince suckers as a rootstock to graft onto. Once rooted, let them grow until they are tick enough to graft, then away you go.If there are no other pear trees locally, you will need to plant a pollenizing variety, or buy a tree double grafted with a pollenizer. Bartlett-see William's Bon Chretien Buerre Bosc- totally rough skinned and russetted brown, this variety is a classic pear shaped fruit with a particularly long, and often curved, neck. It is very sweet, with very good flavor, juicy and creamy flesh when properly ripe (gritty when not), and is firm enough to hold together when used for cooking.

Ripens well off the tree, and stores reasonably well. Ripe late February/March, just after Bartlett. A vigorous and productive tree. Pollenizer William's Bon Chretien. Usually fails on quince unless double worked with a compatible pear interstem. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Beurre Clairgeau-A large smooth symmetrical pear, deep yellow brown skin with a pinkish-red blush at maturity. When conditions suit it, the flesh is tender, if slightly granular, juicy, sweet, wth a rich flavor; more often it is coarse fleshed, mediocre, and easily goes soft in the middle.Bears heavily and reliablyon a vigorous upright tree. It ripens at the end of february. The pollenizer is Seckle. Color plate from the book 'The Pears of New York' by U. P.

Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Buerre Hardy-A large pear, almost totally covered by a light colored russet over dull yellow green, fat with a long neck. When well grown it is melting, very juicy, aromatic, sweet and slightly vinous. When not well grown it is a bit grainy, mediocre, and somewhat astringent. Bears moderately well, regular and sturdy tree. Ripens/in shops mid march Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Buerre Diel-Rusetted lemon yellow brown, medium large, fat and dumpy, flesh crisp and also very grainy unless perfectly grown. In less than ideal conditions lightly underripe ones have an interesting and good flavor but you have got to get them exactly ripe-while firm, but yellowish ground color.

If the conditions don't suit it, which is more often than not, it will be coarse and astringent. At it's best, in suitable conditions, it is said to be delicious and distinctive. Ripe end of march, beginning of April Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Clapps-light sunny yellow green, 80mm deep by 65mm diameter, about 200gms, fat, roundish, almost no neck. Tthey go sleepy in the middle rapidly and should be eaten firm. Available in shops early February. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Concorde-a yellow skinned classically pear shaped variety.

The flesh is sweet and meltng, with a very good flavor (it is a cross between Comice and Conference). Pollenizers are Doyenne du Comice, Conference and Willian Bon Chretien. It ripens mid march onward. Plant Variety Right protected (may not be propagated). Conference-Medium large pear, rather long and thin, with green russeted almost smooth skin. The sweet, juicy, melting flesh is rich and aromatic, and has a slight pinkish tinge when it is ripe. Conference is partly self fertile and a reliable and profuse cropper. Doyenne du Comice-a large, somewhat dumpy pear, yellowish green often with a slight pinkish blush and thickish skin. Regarded as the finest flavored pear when well grown in conditions it likes. When well grown and properly ripened, it has extremely fine smooth flesh, and is oustandingly sweet as well as very juicy. When conditions don't suit it and it is not well grown and picked at the right time, it is grainy, poor, and somewhat astringent. For best results, it should be refrigerated before it is taken out to ripen. The tree is upright and vigorous. Tends toward biennial bearing.

Ready late february/march. Pollenizers are Beurre Bosc, William's Bon Chretien or Winter Nelis. Compatible with quince. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Louis bon de Jersey- elongate medium size pear with smooth green skin heavily suffused bronzy-red. Pleasant, aromatic, very juicy fruit with tender melting flesh, slightly granular at the core; a reliable producer on a fairly vigorous tree. The fruit keep well. Pollenizers are William's Bon Chretien, Winter Nelis and Conference. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Packham's Triumph-distinctive medium to large totally light yellow green pear, with a fat neck . Looks like a lumpy Williams bon Chretien.

Ready late february/march. Really needs a period of refrigeration to ripen properly. Pollenizers are William's Bon Chretien, Winter Nelis and Beurre Bosc. Compatible with quince. Seckle (Honey pear)- A small , reddish-brown skinned pear that is crisp fleshed, very sweet, juicy, perfumed, with very distinctive flavor. It can be confidently fully ripened on the tree without becoming soft and brown in the middle, although it is not a good keeper once mature. The tree is vigorous and very productive and reliable. It is also somewhat self fertile. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon Stark Crimson-A red skinned mutation of Clapp's Favorite. Totally crimson-bright on one side, dark the other, 85mm deep by 70mm dia , around 210gms, fat and dumpy, somewhat acutely pointed at the stem end. Thick stalk.

The flesh is quite fine, with relativey few fibres, and the flavor is unremarkable, inoffensive. Slight acidity. Ripens well in the fruit bowl without core sleepiness. Ripe/In the shops late January - early february. Pollenizers are William's Bon Chretien, Winter Nelis and Conference. Taylors Gold-similar size shape and eating qualities to Doyenne du Comice, but totally russeted browny gold. Not suprising as it is said by the Apple and Pear marketing Board to be a natural mutation of Comice, in spite of some claim it is a cross between Comice and Beurre Bosc. Triumph de Vienna-A large green-brown rough skinned pear; the flesh is crisp and juicy, sweet, slightly acidic and flavorful. It has to be picked on the early side, before it picks easily with ripeness, otherwise it invariably goes brown and soft in the middle. very early, ripening at the beginning of february.

Winter Nelis-A small pear, yellow green skin, lightly russet dotted, the flesh is firm but fine (a bit gritty near the core tho'), sweet, and juicy, with good rich flavor; useful for cooking and bottling as well as being a very good fresh eating pear. Late ripener. The fruit store well. Productive and reliable. The tree is a bit straggly, sparse and spreading. Usually fails on quince unless double worked with a compatible pear interstem. Pollenizers Beurre Bosc and William's Bon Chretien. William's Bon Chretien (called Bartlett in USA)-A large, greenish yellow fruit, smooth skin, classic if slightly dumpy pear shaped. The flesh is smooth and moderately juicy. The flavor is neutral but sweet. Ripeness is sometimes hard to determine. Often either sleepy or too crisp. Perhaps best picked when still slightly green and ripened off the tree to yellow, when it develops a lovely musky flavor. Fruit fall naturally in Febuary. It will keep in refrigeration for about 3 months. There is also a red form, dull pink red skin, otherwise identical, although the tree is perhaps not quite as vigorous. Very good for bottling and cooking.

The tree is vigorous and upright, and reliably productive. It's pollenizers include Beurre Bosc, Winter Nelis, Doyenne du Comice and Conference. Color plate from the book 'The Pears of New York' by U. P. Hedrick, published by the New York Agricultural Experiment Station in 1921, and scanned in by the US Department of Agriculture National Clonal Germplasm Repository at Corvallis, Oregon © Copyright 2000 UHIS This is a fairly brief overview of the varieties, but is all I have time for right now. I would be pleased if you would take the time to write up some notes or comments, no matter how brief, in an e-mail -or as a web page (.html) or notepad (.txt) file - for inclusion here. Don;t send word (.doc) files please! E-mail me if you can help. Thanks. Visit our website at L2 Lucida Sans A Visual Guide to Pears | Epicurious.com | Epicurious.com A Visual Guide to Pears Learn how to distinguish European pears from Asian varieties Text by Esther Sung; photos by Chris Astley share print P ears can be divided into two simple categories: European and Asian.

The former is what we typically think of: a smooth-skinned fruit with gentle bumps and curves in that typical bottom-heavy shape. Asian pears are uniform in color (yellowish-tan) and shaped more like apples, with a completely different texture and taste. Asian pears do not change color after being harvested, whereas some European ones do. While many of the pears presented in this guide can be found in your local supermarket, gourmet shop, or farmers' market, you can also order harder-to-locate varieties from online companies such as Harry & David and FruitGiftBasketsOnline.com . To grow your own pear trees, visit your local garden nursery or try an online nursery that specializes in fruit trees, such as Adams County Nursery and Van Well Nursery . For buying and preparation advice, check out our guide to cooking with pears . Forelle Characteristics: This pear is easy to identify due to its small size, an ovalish shape, smooth skin, and striking yellowish-green freckled skin, which turns a beautiful red as it ripens. Sweet and delicate, Forelles are an old European variety. Because of their sweetness and size, Forelles are a good fruit choice for young children's snacks.

Bosc Pears Alternate Name: Kaiser Pears Characteristics: The Bosc pear stands a head taller than other pears with its elongated slender neck. Its brown skin has a relatively rough texture and can have hints of yellow or green. The pear's white flesh is sweet, crisp, and firm to the touch. If a recipe calls for poaching, Bosc pears are a good choice since they will keep their shape and not turn to mush. They're also good for eating raw and baking . Bartlett Alternate Names: Williams pear, Williams' Bon Chrétien pear Characteristics: Pictured is a fully-ripened yellow Bartlett; red Bartletts are also common throughout the U.S. Other than a difference in color, the two varieties share many qualities: a delicate thin skin, a sweet taste, and a bite that's juicy and soft. The Bartlett is an old pear variety, first developed in the late 1700s in the United States. Bartletts used to make up most of America's pear production (they have since given way to Anjou and Boscs), and they are still the most popular variety in the country.

Most canned and processed pears (purées, juices) are made from Bartletts. Use the Bartlett when baking. Taylor's Gold Alternate Names: Gold Pear, Taylor's Golden Characteristics: Related to the Comice pear, this large New Zealand pear is almost round and has a golden-brown skin. Its sweet juicy flesh is so smooth that it almost melts in your mouth. This is a good pear for making jams, jellies, and sauces. Anjous Pictured, left to right: Green Anjou, Red Anjou Alternate Names: Anjou, d'Anjou, Beurre d'Anjou Characteristics: Of the two types of Anjou pears, the green is easier to find, although red Anjous are gaining ground. Short, squat, and very plump, these pears look as if they almost have no neck—giving them an egglike appearance. Both varieties have a smooth skin with flesh that's juicy and firm. Green Anjous stay green, even when fully ripened. These are best eaten raw.

Asian Alternate Names: nashi pear, Japanese pear, Korean pear, Taiwan Pear, sand pear, apple pear Characteristics: This apple-shaped pear is unusual in many regards. First, it has a very unpearlike shape. Second, the skin's texture is a little gritty and not as soft as that of other pears. Third, the flesh isn't especially juicy (relatively speaking) and has a crispness that borders on crunchy. Fourth, it lacks a typical "pear" flavor. And finally, unlike many fruits, the Asian pear is ripe when it's firm, not when it becomes more pliable to the touch. Take advantage of the Asian pear's characteristics by eating it raw and in salads and slaws . Comice Alternate Names: Doyenne du Comice, Christmas pear Characteristics: Pictured here is a red Comice, a variety of Comice pears that is still relatively new on the market (first found in the orchard in the 1970s). Like the Anjou, the Comice is also available in green. Both red and green Comice pears have skin that breaks very easily, and they are very sweet, creamy textured, and juicy.

It's popular in holiday gift fruit baskets, so it has become known as the "Christmas pear." These pears aren't ideal for poaching because of their relatively delicate nature and juiciness, but they're great for baking and eating with cheese. Highly prized by the French, enjoy this pear with a good French Brie or another soft creamy fromage. WAPA - The World Apple and Pear Association THE WORLD APPLE AND PEAR ASSOCIATION Abate Fetel is golden yellow and may get a red blush. Anjou Anjou is green with a sweet, mellow flavour. Anjou pears are thought to have originated in Belgium, and they are named after the Anjou region in France. Bartletts / Williams BC Bartletts / Williams BC is a pale green/yellow shapely pear with a sweet and juicy taste. The pear which is known as Bartlett in North America is the same variety that is called the Williams in many other parts of the world. It was discovered originally in 1765 by a schoolmaster in England named Mr. Stair. Bosc Bosc has a brown colour and a sweet-spicy taste.

It remains a matter of contention whether the Bosc variety is of Belgium or French origin. What is known is that Bosc pears were discovered in the early 1800’s. Concorde Concorde is known for its tall, elongated neck and firm, dense flesh. Its skin is golden green, oftentimes with a golden yellow russet in spots, and it has a vanilla-sweet flavour and firm texture. The Concorde is a cross between a Conference and a Comice pear. Conference Conference is a long green fruit prone to smooth russet on the skin which is sweet and juicy when ripe. Doyenne du comice Doyenne du comice has a pale green/brown colour which lightens when approaching full ripeness and is a very sweet, creamy pear, with a juicy and somewhat buttery texture. Forelle Forelle has a greenish skin which turns bright yellow, adding flecks of crimson when fully ripe. Sweet and juicy Forelles are a very old variety, and are thought to have originated sometime in the 1600’s in Northern Saxony, Germany. Packham´s Triumph Packham´s Triumph has a bumpy green skin and a sweet juicy flavour.

It originated in Australia and was introduced in 1897. Red Anjou Red Anjou has a dark maroon colour and a sweet, mellow flavour. Seckel Seckel has a maroon and olive green colour and an ultra-sweet flavour. Seckels are thought to have originated as a wild seedling near Philadelphia and were discovered in the early 1800’s. Starkrimson Starkrimson pears are named for their crimson red colour and feature a thick, stocky stem. This juicy and sweet pear has a smooth flesh and a subtle floral aroma. Tasting Notes: 10 Varieties of Pears Posted Oct 7th, 2014 at 11:00am Sampling ten varieties of fresh pears here at the SAVEUR office, the differences in flavor and texture were surprisingly clear; each has its own personality: biting into the sweet, bright Green Anjou is a completely different experience from the almost overwhelmingly floral Starkrimson. Pears of all stripes are widely available in most food stores and markets across the country through fall and winter; here are ten of our favorites.

See our tips for how to buy, store, and cook with pears » Maxime Iattoni Green Anjou Bright green even when ripe, the Green Anjou is easily identified by its squat, egg-like shape. Sweetly mellow with a smooth and juicy texture, this is the kind of pear to eat for breakfast: sliced over warm cereal, its flavor is both comforting and bright. While it's delicious eaten raw, it's versatile, holding up just as well to baking, poaching, and roasting. The most abundant variety in the U.S., these pears are always easy to find. The firm flesh would work well in this Pear Tarte Tatin . Maxime Iattoni Red Anjou Similar in size and texture to its green cousin, the Red Anjou is sweeter and milder, with subtle hints of sweet spice replacing the Green Anjou's citrus notes. Use just as you would the green in any application, though the glowing red skin adds a nice pop of color when sliced into green salads.

Maxime Iattoni Bartlett This green-gold traditional canning pear is what comes to mind when you think of "pear flavor." Mild and sweet with subtle, fragrant citrus notes, when they're a little green best any way but raw: canned, pureed, or baked. When ripe, the soft flesh bruises easily but rewards eaters with copious juice. Maxime Iattoni Red Bartlett With a bright, fresh sweetness and delicate floral hints, this pear is all about flavor. Smoother and sweeter than its yellow cousin, the Red Bartlett is similarly good for canning and preserves, and a much better choice for eating out of hand. Maxime Iattoni Bosc Bosc pears are a favorite for poaching and baking since their firmer texture means they retain their elegant shape when cooked. Boldly flavored, with an almost smoky sweetness and a gentle earthy musk, they're a pleasure to eat. For a special dessert, try using them in this French Tarte Bourdaloue . Maxime Iattoni Concorde The Concorde is appropriate for just about any circumstance, but on its own, it's never going to bring you to your knees.

Sweet and fragrant with slight hints of vanilla, it is a good choice for baking and poaching, holding its shape well at high heats. Another perk: the flesh doesn't brown in the air as quickly as other pears, making it a good aesthetic choice for garnishes and salads. Maxime Iattoni Seckel Here's a little pear worth seeking out: with velvety flesh that sings in notes of sweet champagne, enjoy this pear out of hand, or balance its sweetness with some good sharp cheese and a glass of wine. Roasting the pears transforms the grained, juicy flesh into a decadent side dish. Maxime Iattoni Comice Lusciously textured and earthy in flavor, these mellow pears make exceptional desserts, and pair well with cheese. Try the sweet pear served raw, or poached like these Chestnut Honey Pears . Maxime Iattoni Forelle "Forelle" means "trout" in German, a namesake reflected in this small pear's red-spotted green skin.

Firmer and tarter than other varieties, this pear resembles an apple in both taste and texture, great for eating out of hand or sliced with salads, cheese, or a drizzle of honey. Maxime Iattoni Starkrimson The Starkrimson has a lingering taste of perfume and a smooth, soft texture. This pear is best baked, which diminishes its strong floral flavor -- it can be cloying when eaten raw. Tags:

Question: Which fruit has varieties called Concorde, Packham and Cornice?
Answer: Pear